It’s Advent and time for hot soup in colder climes, but soup benefits us, truly, any time, anywhere. The first Sunday of Advent seemed prime to assess the hermitage vegetables: red onions, baby bella mushrooms, celery, Brussels sprouts, carrots, red and green peppers, and tomatoes–these latter, end of garden surplus.

I started with two red onions: barely remove outer peel, then slice. Why red onions over yellow? Heath! Red onions contain a higher amount of flavanoids which reduce risk of cancer, heart disease and diabetes. Plus, red onions contain high levels of quercitin, a flavanoid that keeps the mind sharp. The highest concentrations are in the outer layers, thus do not peel much.

I sauteed the two red onions, 3 large cloves of garlic and a slice of grilled red pepper from a jar purchased on clearance; I used some of the olive oil from the grilled pepper jar as the sauté base. Then adding the sliced carrots, chopped red and green peppers, celery, tomatoes and Brussels sprouts, the soup was well on its way.

A pint of vegetable broth, found on clearance at Big Lots (can be purchased anywhere), along with a cup of pureed tomatoes that I’d frozen fresh-blended from the gardens, as well as 3 cups of water, gave this soup the liquid necessary for the simmering process. I happened to be sipping a glass of Joyful Hermit Rosa Mystica Liqueur from last season, so I tossed in a liqueur glassful along with 5 dashes of Angostura Bitters [see post on Bittersweet]. All is well with the soup; wait as it simmers on low heat. As seasoning, I added a teaspoon each of turmeric, garam masala, and fenugreek–typical Indian cooking spices. You may wish to experiment to suit your imaginative tastes.

Just before the vegetables become tender, add a cup of red lentils. Simmer another 10-15 minutes and add 7 chopped baby bella mushroons and a teaspoon crushed in the hand of Joyful Hermit Culinary Herbals–or any of your favorite herbs. It is best to crush these dried herbs and adding toward the end of the cooking process as the flavor remains best. It is all in the waiting.

Note the fabric napkin in Advent tones. Eight 8-inch napkins and a table runner were sewn from $2 per yard fabric found on sale. They have been used each Advent for years and have far out-priced any paper napkins used in all that time, plus add depth, texture.

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About The Joyful Hermit

I am a hermit, successful in living frugally yet with creativity and JOY! I provide can-do ideas for all aspects of daily life. I live the up side of being down in any situation. Learn to live each day simply and joyfully. Benefit from practical tips and creative ideas with The Joyful Hermit.

Joyful Hermit’s Daily Tip

Save Big Money...by growing dark, leafy greens such as kale, beets, Mescule, Romaine, and French Sorrel in garden pots. You can re-seed frequently, and by having the large pots placed near your dwelling, the greens will grow earlier in spring and later into the fall, being cool-weather growers by nature. Use your own fresh greens in your very own batches of Green Glory, saving shopping and getting the freshest greens possible. Try growing your own cucumbers, as well, from pots. So what if the vines tumble over and out? Vegetables grown in planters are quite beautiful! You really do save money, especially as some of the greens re-seed and also re-grow if the leaves are clipped rather than pulled by the roots.